Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

LWT

Volumn 60, Issue 2, 2015, Pages 1179-1186

  Dang, Yali ^a   Gao, Xinchang ^b   Ma, Fumin ^c   Wu, Xueqian ^a  

^a INSTITUTE OF MATERIA MEDICA   (China)

^b West Lake Technology and Economy Park   (China)

^c LIAONING UNIVERSITY OF TRADITIONAL CHINESE MEDICINE   (China)

Author keywords

Ham; Peptide; Umami taste; Water soluble extraction

Indexed keywords

ELECTRONIC TONGUES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; ION EXCHANGE; MEATS; SENSORY ANALYSIS; WATER QUALITY;

AMINO ACID SEQUENCE; DRY-CURED HAM; MALDI TOF MS; REVERSED-PHASE HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY; SEPHADEX; TASTE DILUTION ANALYSIS; UMAMI TASTE; WATERSOLUBLE;

PEPTIDES;

EID: 84922318625     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.014     Document Type: Article

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